- Level: Intermediate
- Makes: 12 cupcakes
- Total Time: 1 hour 10 minutes
- Prep Time: 1 hour
- Inactive Time: 10 minutes
- 1/2 cup graham cracker crumbs
- 1 1/2 oz melted butter
- 1 1/2 Tbsp sugar
- 4 oz cream cheese, room temperature
- 1/4 cup sugar
- Pinch of salt
- 1/2 egg
- 1/2 cup fresh blueberries
- 6 1/2 oz all-purpose flour
- 1/2 tsp salt
- 1/8 tsp baking soda
- 4 oz (1 stick) unsalted butter, softened
- 11 1/2 oz sugar
- 3 eggs
- 4 oz sour cream
- 1 1/2 tsp vanilla extract
- 2 oz white fondant
- 1 oz black fondant
- Beaten egg white
- Lightened Cream Cheese Frosting (see below)
- 8 oz cream cheese, at room temperature
- 2 oz (1/2 stick) butter, softened
- 3 oz powdered sugar
- Blue food coloring (as needed)
- 1/2 cup heavy whipping cream
- 1/2 tsp vanilla extract
Imagine crafting these adorable, award-winning Toodee Fruity-Blueberry Cheesecake Cupcakesa delightful mashup of buttery graham crust, creamy blueberry cheesecake, and moist pound cake, topped with googly fondant eyes that bring smiles to every face. This intermediate-level treat, born from a high-stakes Cupcake Wars victory by Kevin VanDeraa, is your ticket to fun baking magic. Whip them up for a party and watch them disappear![2][4]
- Prepare the graham cracker crust: Preheat oven to 350F. Line a 12-cup muffin tin with cupcake wrappers. Blend graham cracker crumbs, melted butter, and sugar. Add a generous teaspoon to each liner and press flat with a whisk handle. Bake 5 minutes; cool completely.
- Make the cheesecake filling: Beat cream cheese, sugar, and salt until silky smooth. Mix in egg, then gently fold in blueberries. Set asidethis burst of fruity goodness awaits!
- Prepare the pound cake batter: Sift flour, salt, and baking soda. Cream butter and sugar until fluffy. Add eggs one by one, scraping the bowl. Alternate dry ingredients and sour cream in three parts, ending with dry; stir in vanilla just until blended.
- Assemble and bake: Spoon batter halfway up each liner over crusts, creating a central well. Add ~1 tsp cheesecake filling to each. Bake 20-25 minutes until golden and firm. Cool fully for perfect texture.
- Craft decorations: Roll white fondant to 1/8-inch thick; cut large ovals for eyes. Roll black fondant; cut small pupil circles. Attach pupils with egg white (2 eyes per cupcake).
- Frost and finish: Prepare frosting: Beat cream cheese and butter smooth, add powdered sugar and blue coloring. Whip cream with vanilla to stiff peaks; fold into cheese mixture. Pipe in circles atop cupcakes and add eyes for that irresistible Toodee charm![2]
Note: This competition-born recipe shines with creativityperfect for home bakers ready to impress. Not fully home-tested, but rave reviews call it moist, unique, and utterly addictive. Roll up your sleeves and bake joy today![2][4]
